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Today, I'm whipping up the fluffiest banana pancakes without any eggs in my kitchen. This is my favorite thing for breakfast because it's super simple and tastes seriously amazing. With spotty bananas, a scoop of flour, a hint of cinnamon, and just a few other basics, you can make something special to start your day.
Top Reasons These Pancakes Rock
The super fluffy feel here comes from mixing baking powder and baking soda. Ripe bananas bring their own sweetness, so you barely need any extra sugar. In my kitchen, these get made all the time because they're super flexible and taste awesome any time, not just in the morning.
What I Throw in
For these pancakes, I grab a ripe banana, around 170g—those brown spots are good! You can use either all-purpose flour or light spelt flour, and any milk works (I go with oat milk most days). Toss in some vanilla sugar, regular sugar, baking powder, baking soda, and my go-to, cinnamon, to get the batter set. You’ll also want a bit of oil for the pan. Top it all off with maple syrup, fresh berries, or some chopped nuts for crunch.
Flip Pancakes Like a Pro
First, mash the banana with a fork until it's nice and smooth. Stir in everything else and mix until it's lump-free. It should be thick but still drip off the spoon. Pour a tablespoon of batter per pancake into a nonstick pan on medium heat. Wait till you spot bubbles on top, then flip them over gently.
Favorite Toppings at My Place
At home, I love to pour on a bit of maple syrup or drizzle agave. Fresh berries—especially blueberries and raspberries—take it up a notch. Sometimes, I’ll slice extra banana on top and add chopped nuts for a bit of crunch.
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Easy Kitchen Ideas
Quick tip—if you’re loading up on sweet toppings, just skip the sugar in your batter. Going vegan? Just use oat milk. Ran out of baking soda? Extra baking powder gets the job done. I like to toss in a splash of vanilla extract or a sprinkle of coconut flakes sometimes—it’s awesome.
Keep Them Tasty Longer
They’re best straight from the pan, but you can store them in foil or a sealed container in the fridge. To warm them up, pop them in the microwave or back in the pan for that perfect fluffy bite again.
Why I’m Crazy About These Pancakes
These egg-free banana pancakes are my top comfort breakfast. They’re ridiculously easy, good for you, and taste like pure happiness. Whether I’m chilling on a slow Sunday or grabbing a quick snack, they always hit the spot—and might just be your new go-to.
Batter That Works Every Time
Getting your pancake mix right is my hot tip for the best batch. You want it thick, but pourable. If it’s too runny, just add a bit more flour. Too thick? Splash in some more milk. After a try or two, you’ll have your perfect mix nailed.
Super Ripe Bananas—Game Changer
The riper the banana, the better these pancakes will be. When you see brown specks on the peel, you know it’s got extra sweetness. Plus, it’s much easier to mash and blends right into the batter.
Trying Out New Flours
I love swapping in new flours when I make these. Oat flour gives a little nutty taste, and almond flour makes them really moist. Even gluten-free mixes work great. Whole wheat flour will make them a bit thicker—but still delicious.
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Serving Up a Big Batch
If I’ve got people coming over, I just double it all. I keep the pancakes warm in the oven at 80°C while I cook the rest. That way, everyone gets hot, fluffy pancakes at the table with zero stress.
My Go-To Move for Busy Mornings
On busy days, this batter saves me. Sometimes, I get it ready the night before, stash it in the fridge, and just cook them up in the morning. Makes for a quick, happy start without any rush.
Kid-Approved Every Time
My kids can't get enough of these. Slather them with Nutella, peanut butter, or top with rainbow sprinkles for fun. Sometimes, I sneak in grated carrots or zucchini for a vitamin boost—nobody notices a thing.
All-Plants Option
If you use non-dairy milk, these pancakes turn out 100% plant-based. The banana takes over as the binder instead of an egg. Top them with vegan syrup or a spoonful of nut butter for the full effect. My vegan friends love them as much as I do.
Enjoying Them Sustainably
Spotty bananas with brown marks are just right for these pancakes. It’s a great way to use up bananas instead of tossing them, and all the natural sweetness gets put to good use. Good for your taste buds and the planet.
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Sweet Ideas for Dessert
When I want to make them extra special, I stack the pancakes with whipped cream, chocolate sauce, and fruit. A bit of powdered sugar and a scoop of vanilla ice cream makes it a real treat for special days.
Frequently Asked Questions
- → Which flour works best here?
Go for wheat or spelt. Spelt gives a nuttier bite to your pancakes.
- → Can I use non-dairy milk?
Totally! Any plant-based milk like soy, oat or almond gets the job done.
- → Why use both baking soda and baking powder?
The combo really boosts the fluffiness. The soda reacts with banana, making the pancakes super soft.
- → How ripe do bananas need to be?
Grab very ripe, soft bananas. They’re easier to mash and much sweeter.